Description
These Layered Zucchini Ricotta Melts with Marinara offer a delicious, low-carb alternative to traditional lasagna, featuring tender roasted zucchini slices layered with a creamy ricotta and mozzarella mixture, all baked to golden perfection with zesty marinara sauce. Perfect as a comforting vegetarian main course inspired by classic Italian flavors.
Ingredients
Scale
Zucchini Layer
- 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
- 1 tablespoon olive oil
- Salt and pepper to taste
Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
- 1/2 teaspoon Italian seasoning
Additional Ingredients
- 1 1/2 cups marinara sauce
- Extra mozzarella and Parmesan cheese for topping
- Fresh basil for garnish
Instructions
- Preheat and Prepare Zucchini: Preheat the oven to 400°F (200°C). Lightly brush zucchini slices with olive oil and season them with salt and pepper. Arrange the slices on a baking sheet in a single layer.
- Roast Zucchini: Roast the zucchini slices in the preheated oven for 10–12 minutes until they soften and release moisture, which helps prevent the dish from becoming watery.
- Mix Cheese Filling: While the zucchini roasts, combine ricotta, mozzarella, Parmesan, egg, minced garlic, basil, and Italian seasoning in a medium bowl. Mix well until all ingredients are fully incorporated into a creamy mixture.
- Assemble the Layers: In a small baking dish, spread a spoonful of marinara sauce evenly on the bottom to prevent sticking. Layer 2–3 slices of roasted zucchini side by side, slightly overlapping. Spread a few spoonfuls of the ricotta cheese mixture over the zucchini, then spoon some marinara sauce on top. Repeat these layering steps two to three times, finishing with a top layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese.
- Bake: Place the assembled dish into the oven and bake for 20–25 minutes, or until the cheese is bubbly and golden brown on top.
- Rest and Serve: Remove from the oven and let the dish rest for 5 minutes to settle. Garnish with fresh basil leaves before serving for added aroma and color.
Notes
- For extra richness and texture, add a layer of sautéed spinach or mushrooms between the zucchini and ricotta layers.
- Use a mandoline slicer to get evenly thin zucchini slices for consistent roasting and layering.
- Leftovers can be reheated well and make a delicious next-day lunch option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
